Curried Poached Pears With Coconut-Chicken Salad

1. 1

   Bake almonds and coconut in shallow pans at 350u00b0, stirring often, 5 to 10 minutes or until toasted.

2. 2

   Cut pears in half lengthwise; remove and discard cores. Place pear halves in a shallow dish. Add 1 quart water and lemon juice; let stand 10 to 15 minutes. Drain.

3. 3

   Bring 2 quarts water and curry powder to a boil in a Dutch oven; add pear. Reduce heat, and simmer 6 to 8 minutes or until tender; drain.

4. 4

   Combine almonds, coconut, chicken, celery, and green onions; stir in Coconut-Orange Dressing. Spoon evenly into pear halves, and place in a 15- x 10-inch jellyroll pan.

5. 5

   Broil 3 inches from heat (with electric oven door partially open) 2 to 3 minutes or until tops are lightly browned. Serve on lettuce-lined plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.